Green Bean, Apple and Celery Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 ½ lb haricots verts (French green beans), trimmed

1 ½ Tbsp apple cider vinegar

1 ½ Tbsp D ijon mustard

1 ½ Tbsp honey

1 Tbsp grated fresh ginger

1 ½ tsp kosher salt, plus more for boiling and seasoning

⅓ cup olive oil

3 cups thinly sliced celery, cut diagonally (from 4 to 6 large stalks), plus a handful of celery leaves for topping

1 large apple (such as Honeycrisp), cored and cut into ¼-in.-thick sticks

1 Tbsp toasted sesame seeds

Note: Ingredients may have been altered from the original.

Directions at realsimple.com

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